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Saturday, January 18, 2014

Egg-free Banana Muffins

Trying to
eat healthily is just not in my nature.
By “healthily”, I just mean cutting down on sugary snacks (biscuits and
CHOCOLATE!). I manage to last about 3 to
4 days at the most without something sweet.
However, by the sugarless 4th day, every hair follicle on my
body is screaming out for sugar!

So, I
decided to make some semi-healthy low-sugar banana muffins…with chocolate chips
and a sugary crumble topping! I suppose
they’re not that low in sugar as there’s extra sugar in the crumble topping (I’m
not counting the chocolate – it was dark chocolate!). Well, the ‘good intentions’ were there
anyway.

These
muffins are not the prettiest, but they were very moist with a delicious crunch
from the crumble topping. They managed
to satisfy my sugar cravings…for a day. Also, as no
eggs were harmed in their making, the muffins are also good for people with
egg-allergies! This recipe was also
handy in using up the extra apple sauce that I had as well as the mushy bananas
on my counter.

1. Whisk the dry ingredients in a bowl
(flour, sugar and cocoa). (I used a hand-held mixer)2. Melt the butter in a saucepan over a
slow setting on the stove.3. Add the melted butter to the dry
ingredients and mix lightly with a spoon so that you end up with lots of
largish clumps and lumps of crumble. 4. Sprinkle the water over the ingredients and mix to help create more lumps.5. Add the chopped nuts to the crumble
mix and mix lightly with a spoon. Set the
mixture aside.What I did for the
muffins:

1. Preheat the oven to 180C/160C (fan
oven).2. Line a cupcake/muffin tin with
cupcake/muffin liners.3. Whisk the flour, baking soda, baking
powder and salt in a bowl with a whisk.
I use a hand-held mixer for all my whisking.4. Whisk the brown sugar, eggs, apple
sauce and oil in another bowl with an electric mixer or hand-held mixer.5. Mash the bananas well with a fork and
add to the wet ingredients. Mix with
your usual mixer tool.6. Add the wet ingredients to the dry
ingredients and mix gently with a wooden spoon until just combined.7. Fold the chocolate chips into the
batter with a spoon or spatula.8. Divide the batter into the 12
cupcake liners and spoon the crumble mixture on top of each one.9. Bake until a wooden skewer or
toothpick inserted into the centre of the muffin comes out cleanly. This takes roughly 20-25 minutes.10. Leave the muffins to cool in the
tins for 10 minutes then cool on a rack.

Enjoy!

ps.

Eat quickly! I find that storing them in a plastic airtight container tends to soften the crunchy crumble due to the moisture from the muffins.